Veggie Chili

Name: Veggie Chili
Ingredients: 1 block firm tofu, optional; 1 Tablespoon olive oil; 1 large onion, chopped; 2 green bell peppers, cleaned and chopped; 1 red bell pepper, cleaned and chopped; 1 teaspoon dried garlic, minced; 1 (28 ounce) can crushed tomatoes; 2 (15 ounce) cans black beans, rinsed and drained; 1 small bag frozen corn; 2 (15 ounce) cans garbanzo beans, drained; 1/2 cup tomato paste; 2 teaspoons sugar, optional; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons basil; 2 teaspoons chili powder; 1 teaspoon freshly ground black pepper; shredded cheese, to garnish each bowl for serving

I became a vegetarian a little while ago and I use a lot of spices now. Here is a recipe for a chili that doesn't use a meat subsitute. Meat lovers like this recipe a lot.

Submitted by: Linda from Johnstown, PA
Yield: 4-6

Spices

Featured in this Recipe

Ingredients

1 block firm tofu, optional
1 Tablespoon olive oil
1 large onion, chopped
2 green bell peppers, cleaned and chopped
1 red bell pepper, cleaned and chopped
1 teaspoon dried garlic, minced
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 small bag frozen corn
2 (15 ounce) cans garbanzo beans, drained
1/2 cup tomato paste
2 teaspoons sugar, optional
1 1/2 teaspoons ground cumin
1 1/2 teaspoons basil
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
shredded cheese, to garnish each bowl for serving

Preparation Instructions:

Saute onion, peppers and garlic for about 5 minutes. Add all ingredients to a crockpot, except for cheese. Cook on low for 4 - 5 hours. Stir once in a while.

Put cheese on top of each bowl and serve.

More About This Recipe

This is good with a crusty bread. If you use tofu it takes on the flavor of the chili and makes it a little thicker. Squeeze water out of tofu and crumble it into the pot. For vegan chili, omit sugar and cheese.

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